• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.414-419
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• 2007

The purpose of this study was to measure the effect of disgust with meat mediating the factors influencing meat consumption. Structural equation model was used to measure the causal relationships among constructs. The structural analysis Result of the data indicated excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on disgust with meat were statistically significant. The effects of color in meat and negative body esteem on disgust with meat were not statistically significant. As expected, disgust with meat had a significant effect on meat consumption. Moreover, disgust with meat played a mediating role in the relationship between moral concerns for animals and meat consumption. Disgust with meat played a mediating role in the relationship between satiety from meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between color in meat and meat consumption. Disgust with meat did not play a mediating role in the relationship between body esteem and meat consumption. In conclusion, based on structural analysis, a model was proposed of interrelations among constructs. It should be noted that the original model was modified and should, preferably, be validated in future research.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.653-660
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• 2007

The purpose of this study was to measure the causal relationships among such variables as moral concerns for animals, meat texture, meat color, satiety from meat, disgust with meat and pork consumption. A total of 250 questionnaires were completed. Structural equation models were used to measure the causal effects of the constructs. The study outcomes demonstrated that the structural analysis results of the data were an excellent model fit. The effects of moral concerns for animals, meat texture and satiety from meat on the disgust with meat were statistically significant. As expected, disgust with meat had a significant effect on pork consumption. Moreover, moral concerns for animals and satiety from meat had a significant indirect effect on pork consumption through disgust with meat. Also, satiety from meat alone had a significant indirect effect on pork consumption through disgust with meat. By developing and testing conceptual models that integrated the relationships among ideational variables, sensory affective variables, anticipated consequences variables, emotional variables, and behavioral variables, this study may approach a deeper understanding of the complex relationships among pork consumption-related variables. A greater understanding of these complex relationships can improve the managerial diagnosis of problems as well as opportunities for different marketing strategies, including pork production and pork product development, and marketing communications.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.80-90
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• 2007

The purpose of this study is to measure the effects of disgust with meat mediating the factors influencing pork consumption. The total of 250 questionnaires were completed. The structural equation model was used to measure the causal effect among constructs. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The unrestricted model yielded a significantly better fit to the data than the restricted model. The effects of moral concerns for animals, meat texture and satiety from meat except for color in meat and negative body esteem on disgust with meat were statistically significant. As expected, disgust with meat had a significant effect on pork consumption. Moreover, moral concerns for animals, meat texture and satiety from meat had indirect influence on pork consumption. The overall findings offer strong empirical support for the intuitive notion that improving the level of disgust with meat can increase favorable pork consumption intentions and decrease unfavorable intentions.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.351-369
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• 2016

Individual lifestyle and eating habits have changed rapidly due to the evolution of society. Especially, climate change caused by industrialization has influenced society, with the result that today's consumers perceive sustainability to be an important value. The purposes of this study were to segment consumers on the basis of their food-related lifestyle and to explore climate-friendly food consumption behavior by considering factors such as moral intensity, propensity for disgust with meat as well as consumer characteristics. The results of this study were as follows: first, consumers were segmented into three groups(high involvement, low involvement, convenience oriented). Consumers in the high involvement group presented a higher level of moral intensity and climate-friendly food consumption behavior than the other groups. Furthermore, factors influencing the selection of climate-friendly food were found to differ according to the type of consumer. Consumers in the high involvement group were found to be significantly influenced by age, concentration of effect, the morality of eating meat and meat texture, while consumers in the low involvement were found to be significantly influenced by social consensus and the morality of eating meat. Finally, consumers in the convenience oriented group for food life were found to be significantly influenced by age, harm perception, and the morality of eating meat.